What the dish team is cooking from our latest issue: Good Times

After the turmoil of 2020, we are more than ready to dive into luscious pastas, decadent tarts, easy burgers and pizzas and tasty spices. Here's what we're cooking out of the latest issue: Good Times.

Sarah Tuck, Editor
Crispy Spiced Onion Fritter Burgers with Mango Chutney

I’ll be making Claire’s Crispy Spiced Onion Fritter Burgers with Mango Chutney from page 50…spicy, crunchy Friday night deliciousness!

Recipe from issue 93, page 50

Conor Fox, Designer
Chilli and Garlic Chicken Nibbles

I’ll be making Olivia’s Chilli and Garlic Chicken Nibbles from page 104. Anything crunchy with a bit of spice is my go-to.

Recipe from issue 93, page 104

Karrin MacLeod, Business Development Manager
Semolina Gnocchi with Crispy Sage Hazelnuts and Soft Cheese

During lockdown Claire popped by with a massive pan of the best smelling food ever...it was the Semolina Gnocchi with Crispy Sage Hazelnuts and Soft Cheese – I have now become slightly addicted to it and have already made it 3 times for different friends...heaven.

Recipe from issue 93, page 63

Siana Clifford, Sub Editor
Chorizo and Garlic Prawn Burgers

Normally I find it hard to go past a classic beef burger but the Chorizo and Garlic Prawn Burgers sound so damn delicious I’m going to switch things up and give them a try.

Recipe from issue 93, page 52

Claire Aldous, Food Editor
Salty Sea Dogs

I’m making Sarah’s Salty Sea Dogs as my neighbors are great fishermen and often bring me some of their super fresh snapper fillets. What could be more delicious than a fillet of crispy coated fish in a warm soft bun piled up with a fresh, crunchy slaw!!

Recipe from issue 93, page 96 (and in Sarah Tuck's new book Stuck Together - available from all good bookstores and online)

Weronika Elantkowska, Events and Digital Coordinator
Apple Pie Shortcake

I am going to bake the Apple Pie Shortcake, as I love apple cakes and this one looks incredibly delicious. I noticed that it is a bit hard to find a good Apple Pie in cafés, but this one looks like my granny used to bake, so I will give it a try... served with French vanilla ice cream sounds like a perfect combo.

Recipe from issue 93, page 136

Maria Hoyle, Writer and Sub Editor
Pasta with Lemon, Cream and Parmesan

I don't know any Italian, but Claire's Pasta with Lemon, Cream and Parmesan totally speaks my language. Citrusy, garlicky, cheesy, creamy - all my favourite adjectives on a plate. And who doesn't love a short 'n sweet ingredient list on a busy weeknight? I also can't wait to try Sarah's Classic Lemon Tart; it's so stunning; my ideal of zingy, luscious perfection.

Recipe from issue 93, page 58

Alex Blackwood, Digital Editor
Sichuan Dan Dan Noodles

I’m going to start with the Sichuan Dan Dan Noodles because it’s my go-to order when I go to Eden Noodles or Panda Noodle Express and I’d love to try making a homemade version myself. Anything with lots and lots of chilli crisp oil gets my vote!

Recipe from issue 93, page 108

Grab a copy of our latest issue from your local bookstore, supermarket or newsagent.